Candied Pumpkin Seeds

I probably shouldn’t tell you this, but I had a little Cinco de Mayo party and I didn’t document any of it. But among all the guacamole and chips and black beans we had a salad with said pumpkin seeds and queso fresco.

This isn’t that salad. However, I’ve been eating the pumpkins seeds for the last ten days, even though I gave Marnie not one but two snack bags.

This recipe couldn’t be easier, which is a good thing, since this comes from Southern Living’s The Half-Hour Hostess. Of course you have to make them the day before.

As for my salad, all leftovers: chicken, queso fresco, mango, strawberries, and Brianna’s French vinaigrette.